Wednesday, May 27, 2009

"Reese's" Peanut Butter Cupcakes (Gluten Free, Soy Free, Casein Free)

Pardon the sweet indulgence.

Sometimes I just need to BAKE sweet and thankfully I have a meeting so co-workers can help me eat the rest of these lovely cakes.

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"Reese's" peanut butter cups are one of my favorite candies. I've always loved peanut butter. During summers when I was a little girl, my parents would drive us to a state park in southwest Virginia called Dougthat. On the way to Dougthat was a small shop that sold camping supplies, fishing lures, and Hershey's handscooped icecream for .25 cents a scoop.

These people knew how to serve ice cream. They didn't give you little scoops, they were big whoppin' bowl-size scoops right there in your waffle cone. I always ordered either mint chocolate or peanut butter cup. My favorite was the latter because it had huge frozen peices of peanut butter swirled in the chocolate ice-cream. A perfect sweet and savory combination.

Yesterday my co-worker Jennifer and I were discussing a recent television birthday party. The cake served at the party was a chocolate cake with peanut butter icing. And I immediately started wondering why I hadn't thought of this before.

I had the perfect opportunity to get creative last night and whip up a batch of my favorite chocolate cupcakes and I came up with this delicious peanut butter frosting.

Michael and I tried the cupcakes with the new frosting last night and we sat in pure peanut butter heaven. Michael said, "Do ALL of these cupcakes have to go to work with you tomorrow?" ;-)

You be the judge... and tell me what you think! Are you a peanut butter fan too?? If you are, you'll love these cupcakes!

In a large bowl mix peanut butter with powdered sugar. Add vanilla and non-dairy milk. You can add more or less milk to create the consistancy you prefer. My icing was almost a glaze consistancy. I may try to make it a bit thicker next time, but I really like the glossy look of the thinner glaze icing.

Spread peanut butter icing over completely cooled cupcakes.

In another glass bowl melt chocolate chips and oil in the microwave on high for 1 minute at a time until melted. Whisk in water, 1 tablespoon at a time, until you get a drizzling chocolate sauce consistancy. Drizzle glaze over frosted cupcakes.

Serve immediately or chill.

Makes 12 frosted cupcakes.

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Carrie's Notes:

- On baking the cupcakes:I made 12 cupcakes and baked them for about 20 minutes. You will need to watch these cupcakes carefully in the oven as they will dry out quickly if they are baked TOO long. Start with a baking time of 15 minutes and gently touch the top of a cupcake, if it bounces back it's done. If the top of the cupcake is still a bit doughy continue to bake until it bounces back or until a toothpick inserted in the middle comes out clean.

Carrie these look amazing. Reese's pieces and Reese Peanut Butter cups were my all time favourite treat as a kid (those and licorice allsorts). I used to get my parents to send me a couple packets when I was at summer camp and would make them last the whole summer!

You should have heard me squeal when I saw that picture! I love peanut butter. For Kati's birthday I made a chocolate cake with peanut butter icing. I like the fact you put chocolate sauce on yours. Super yum!

Please don't laugh but there was a time when, faced with a row of candy bars, I would head right for the Reese's cups because I'd convinced myself they were some sort of health food (the protein in the peanut butter, maybe?!).

Now i think i could really, REALLY enjoy these, (gluten-free as they are) absolutely guiltlessly.

I made these last night for a neighborhood Christmas gathering and food drive. I have been gluten free for 2 1/2 years, and there is a little boy in my neighborhood who has been gluten free for a year and has struggled when attending events that he used to be able to eat whatever he wants. So, I made these so he would have something to eat and they were FANTASTIC!! Thank you so much for sharing your ideas and recipes - they tasted just like regular cake - soft, moist, not crumbly - they were perfect - thank you!